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Octopus Kielbasa


  • Octopus

  • Mustard Cream

  • Onion and garlic puree

  • Radicchio Sauerkraut

  • Cippolini Rings  



Yield: 4 portions



  • 1 3- 3.5 # octopus, tentacles cut from head

  • Kosher salt

  • 2 cups lemon juice

  • 4 cups white wine

  • 1 cup paprika

  • 3 Tbs Cayenne

  • 2 onions, sliced thinly

  • 6 cloves garlic, peeled

  • Hickory wood chips, soaked


Bring a large pot of salted water (1 cup per gallon of water) to a boil. Submerge the tentacles in the water and blanch until the flesh is slightly firm and moisture begins to bead on the surface. Remove from the pot and lay out on a tray to rest. In a separate pot, combine lemon juice, wine, paprika, cayenne, onions, and garlic with 4 cups of water and 1 cup salt. Bring the mixture to a boil, lower to a simmer, and place the tentacles in the pot. Cover with a parchment paper cartouche and cook about 2 hours until tender, but not mushy. Drain the tentacles and allow to cool and dry on a rack in the refrigerator. Start a smoker or use wood chips in a perforated pan and smoke the tentacles for a half hour until they develop a sufficient smoke flavor. Allow the tentacles to rest and cook thoroughly.

Mustard Cream

Yield: 1 cup


  • ¾ cup crème fraiche

  • ¼ cup whole grain mustard

  • 1 Tbs kosher salt

  • 1 oz lemon juice



Whisk crème fraiche in a mixing bowl until firm. Fold in remaining ingredients.


Onion and Garlic Purees

Yield: ½ cup each



  • 2 onions, unpeeled, cut in half horizontally

  • 4 heads garlic, unpeeled, cut in half horizontally

  • 4 bay leaves

  • 1 bunch thyme

  • 4 cups Extra Virgin Olive Oil

  • Kosher salt




Preheat oven to 325 degrees Fahrenheit. Place onion and garlic cut side down in separate baking dishes. Place 2 bay leaves, ½ bunch thyme, 2 cups olive oil, and 3 Tbs salt in each pan. Cover with foil and roast until very tender and light golden brown, about 30 minutes. Peel and puree the onions and garlic separately and pass through a chinois.


Radicchio Sauerkraut

Yield: 1 cup



  • 3 Tbs canola oil

  • 4 oz unsalted butter

  • 1 head radicchio, split and sliced into julienne, root discarded

  • 2 Tbs Kosher salt

  • 2 cups balsamic vinegar

  • ¼ cup sugar




Heat canola oil and butter in a saucepot on medium heat until butter melts. Add radicchio and salt and cook until radicchio is wilted. Deglaze with the balsamic, add the sugar and cook on low heat until the liquid reduces to a glaze.


Cippolini Chips

Yield: 8 rings



  • 1 quart canola oil

  • 2 red cippolini onions

  • 1 cup Wondra flour

  • 1 tsp kosher salt




Heat oil to 275 degrees Fahrenheit in a large pot. Use a mandolin to slice 1/8th inch rings from the cippolinis. Toss the rings in the flour, remove excess and fry in the oil. Use a perforated spoon to remove the rings once they are light golden brown in color. Drain on paper towels and season with salt.




Slice the tentacle on a slight bias into half-inch segments and arrange in a scattered fashion throughout the plate. Neatly dot the plate with the onion and garlic purees, being cautious not to overwhelm the palate or overshadow the octopus kielbasa. Gently dry the excess moisture off the radicchio kraut to avoid bleeding on the plate, and place alongside the sections of tentacle. Balance the rings to stand up with the tentacle inside, giving height and dimension to the plate. Garnish the dish with chopped parsley, extra virgin olive oil and a squeeze of lemon to finish.

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